Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (247)

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 20%
CARBS 36G31% OF CAL
8G FIBER9G ADDED6G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 33G65% OF CAL
6G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with roasted sweet potatoes, crispy chickpeas, fresh kale, cucumber, avocado, and a creamy honey mustard-tahini dressing. A complete vegetarian meal.

mainamericansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 sweet potatoes, cut into match sticks
  • 1 cans chickpeas, drained and patted dry
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • kosher salt and black pepper
  • 5-6 cups shredded kale
  • 1 cup mixed herbs: basil, dill, parsley
  • 2 Persian cucumbers, chopped
  • 1 avocado, sliced
  • 3/4 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon stone ground mustard
  • 3 tablespoons honey
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne or apple cider vinegar
PREP
20M
SODIUM
563MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.